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Bino - Savona

Bino Restaurant enjoys a privileged location inside the Museum of Ceramics in Savona, in a very central area, right in front of the Bishop's Curia buildings. Crossing the threshold, the rooms are very bright and modern, the result of a tastefully done renovation. Thanks to its very special location, the venue lends itself to hosting artistic and cultural exhibitions, as well as events of interest and prestige in which cuisine and food culture are the protagonists. The restored work by Agenore Fabbri, "The Birth of Ceramics," stands out in the small room at the back, while numerous contemporary works have been placed on the shelves in the entrance area. The dining area is divided into a long, rectangular-shaped room, which is followed by a smaller, more intimate room. The look is modern and informal, with the predominance of light colors and blazing lights. With the Bino Restaurant, Chef Giuseppe Ricchebuono has also confirmed his entrepreneurial foresig...

EraGoffi - Torino











EraGoffi is the gastronomic restaurant in Turin that represents a new era and a new history of a historic place, the Goffi del Lauro, where artists, musicians and literary figures from Turin in the early 1900s used to meet.
The new revised name is a tribute to tradition, as well as the logo of the restaurant, which represents the laurel tree of which there is only one specimen left in the garden.


Once inside, you will find rooms totally renovated with great taste, in which you will admire the wise use of tapestries alternating with plaster and exposed brick.

In the dining room, furnished with elements of great design, stand out the suspended lamps that contribute to a well-designed lighting and well centered on the tables.

EraGoffi does not take away from what has been, but adds new values and content in a contemporary key.


A great hand, that of Chef Lorenzo Careggio! Personality, technique and imagination, many ideas, a taste for provocation perfectly balanced by an admirable sense of balance make his cuisine a source of gratification and surprise, which is somewhat the essence of what we look for from a Cucina d'Autore.

Followed and cuddled in this occasion by Sous-Chef Enzo Barillà, we had the confirmation that the restaurant is based on solid foundations and that even the Chef's absence for training does not affect in the least the preparations.

This is a restaurant which is making a lot of people talk about it: in this second tasting experience we were once again impressed by an original and personal path, enhanced by excellent raw materials.












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